Impact of High Pressure Processing on the Safety and Quality of Food Products: A Review.

High pressure processing (HPP) has become a practical food processing technique that meets the preferences of consumers seeking lightly processed, convenient, and fresh-tasting food options. This paper reviewed the latest research on the impact HPP on the safety and quality of food products. The use of HPP has been showing favorable growth in the food industry primarily due to its potential to not only enhance the nutritional content and sensory attributes of food products but also to substantially extend their shelf-life and bolster safety standards. HPP is the most used among non-thermal food processing technologies. While its direct application to milk for consumption falls short of delivering consistent quality, it proves effective as a pretreatment step and in products using milk as a primary ingredient. In the context of meat production, HPP reduces microbial loads and extends shelf-life, yet concerns persist regarding its impact on product quality. The absence of in-depth studies regarding the attributes of carrots that support pathogen regeneration emphasizes the need for comprehensive research in this area, which could have far-reaching implications for similar fruit and vegetable products. This review underscores the need for a balanced assessment of HPP's effects on food safety and quality, offering insights that can guide the food industry in adopting this technology while ensuring consumer satisfaction and safety.

Sex Differences in the Atherogenic Risk Index in Healthy Mexican Population and Its Relationship with Anthropometric and Psychological Factors.

Dyslipidemia is a risk factor for cardiovascular disease and mortality; however, the association of this variable with a wide range of personal and psychological variables has not been researched. Therefore, the aim of this study was to compare lipid levels and anthropometric measures between sexes and to determine the association between personal and psychological variables with the atherogenic risk index (ARI). An adult population which auto-reported as healthy was invited to participate via social media and in person. They filled out a questionnaire with personal and psychological variables; in addition, the body mass index (BMI) and waist-to-hip ratio (WHR) were measured, and a blood sample was obtained to determine serum lipids. A total of 172 participants were included, from which 92 (53.49%) were women; both sexes were comparable in age and most sociodemographic values. Men showed significantly higher levels of total cholesterol, LDL cholesterol, triglycerides, ARI, and lower levels of HDL cholesterol. The men also showed higher values of WHR than the women. In the bivariate analysis, ARI showed the highest correlation with WHR (r = 0.664) in the men and with BMI (r = 0.619) in the women. In the multivariate analysis, the quality of food intake was negatively correlated with ARI in the global and women's samples, and the psychological variables of assertiveness and positive relations with others were negatively correlated with ARI in women, while purpose in life was negatively correlated with ARI in men. In conclusion, the higher levels of serum lipids and ARI in men can be explained by the higher values of WHR in this sex. Behavioral and psychological variables could be protective factors for high ARI.

Preservation of the cultural identity of regional products / Preservar la identidad cultural de los productos regionales / Preservação da identidade cultural de produtos regionais

Introduction: The preservation of traditional foods makes food available to the marketwith symbolic character, representatives of food heritage and with specific qualities.Therefore, the standardization of the production process through the TechnicalPreparation Form, represents a viable alternative to preserve the regionalcharacteristics of the products. Objective: This study aimed to prepare Technical DataSheets for the preparation of regional products, as an instrument to promote qualityand preserve local practices and knowledge of preparations prepared by a cooperativein the Baixo Sul region, Bahia. Method: Initially an on-site visit was carried out in orderto characterize the food production sites and the groups of farmers participating in thecooperative, then a form was applied to establish the selection criteria for thepreparations. Next, five products were chosen to be standardized, right after theproduction was monitored, followed by the preparation of the Technical PreparationSheets. Results: Technical data sheets were prepared for the preparation of genipapcandy, peanut butter, unsweetened banana biscuits, gum biscuits and cocoa jelly. Theproduction is 100% handcrafted and has great cultural value, as they are made fromraw materials present in the territory following tradition, whose culinary practices areshared among family members for generations. Conclusion: The preparation ofTechnical Preparation Sheets made it possible to standardize regional preparations,contributing to quality, as well as reducing the waste of raw materials, making use ofavailable resources in the region, reducing costs, local development and preservingcultural identity preparations made by the cooperative.

Introducción: La conservación de los alimentos tradicionales pone a disposición del mercado simbólico de alimentos, representantes del patrimonio alimentario y con cualidades específicas. Así, la estandarización del proceso productivo a través del Formulario de Preparación Técnica, representa una alternativa viable para preservar características regionales de los productos. Objetivo: Este estudio tuvo como objetivo elaborar Fichas Técnicas para la elaboración de productos regionales, como instrumento de promover la calidad y preservar las prácticas locales y el conocimiento de los preparados elaborado por una cooperativa en la región de Baixo Sul, Bahía. Método: Inicialmente Se realizó una visita in situ para caracterizar los sitios de producción de alimentos y los grupos de agricultores que participan en la cooperativa, posteriormente el aplicación de un formulario para establecer los criterios de selección de los preparados. Em Luego se eligieron cinco productos para estandarizarlos, justo después La producción fue monitoreada, seguida de la preparación de la Técnica de preparación. Resultados: Se prepararon fichas técnicas de preparación de balas. de genipap, beiju de maní, galleta de plátano sin azúcar, galleta de chicle y mermelada de cacao. La producción es 100% artesanal y tiene un gran valor cultural, ya que son elaborado con materias primas presentes en el territorio siguiendo la tradición, cuyas prácticas culinarias se comparten entre los miembros de la familia durante generaciones. Conclusión: La elaboración de Fichas de Preparación Técnica permitió estandarizar la preparativos regionales, contribuyendo a la calidad y reduciendo desperdicio de materias primas, uso de recursos disponibles en la región, reducción de costos, desarrollo local y preservación de la identidad cultural del preparaciones elaboradas por la cooperativa.

Introdução: A preservação de alimentos tradicionais disponibiliza para omercado alimentos com caráter simbólico, representantes do patrimônio alimentar ecom qualidades específicas. Sendo assim, a padronização do processo produtivoatravés da Ficha Técnica de Preparo, representa uma alternativa viável para preservaras características regionais dos produtos. Objetivo: Este estudo objetivou elaborarFichas Técnicas de Preparo de produtos regionais, como um instrumento depromoção de qualidade e de preservação de práticas e saberes locais de preparaçõeselaboradas por uma cooperativa na região do Baixo Sul, Bahia. Método: Inicialmenterealizou-se visita in loco visando caracterizar os locais de produção dos alimentos eos grupos de agricultoras participantes da cooperativa, posteriormente realizou-se aaplicação de formulário para estabelecer os critérios de seleção das preparações. Emseguida foram escolhidos cinco produtos para serem padronizados, logo apósrealizou-se o acompanhamento da produção, seguido da elaboração das FichasTécnica de Preparo. Resultados: Elaborou-se Fichas Técnicas de Preparo da balade jenipapo, beiju de amendoim, biscoito de banana sem açúcar, biscoito de goma egeléia de cacau. A produção é 100% artesanal e possui grande valor cultural, pois sãoelaborados a partir de matérias-primas presentes no território seguindo a tradição,cujas práticas culinárias são compartilhadas entre os familiares por gerações.Conclusão: A elaboração das Fichas Técnicas de Preparo possibilitou padronizar aspreparações regionais, contribuindo para a qualidade, bem como para a diminuiçãodo desperdício de matéria-prima, aproveitamento dos recursos disponíveis na região,redução de custos, desenvolvimento local e preservação da identidade cultural daspreparações elaboradas pela cooperativa.  

Avaliação de indicadores higienicossanitários em mortadelas fatiadas / Evaluation of sanitary hygienic indicators in the sliced bolognas

Os embutidos cárneos estão entre os produtos mais consumidos e comercializados e podem representar uma importante fonte de contaminação por micro-organismos patogênicos ou deteriorantes decorrentes de manipulação excessiva, do aumento da superfície de contato e pela maior exposição ao oxigênio atmosférico. Este trabalho avaliou a qualidade microbiológica de mortadelas fatiadas comercializadas em Fortaleza, CE. Foram coletadas 12 amostras de mortadelas, de diferentes marcas, em supermercados de Fortaleza, CE e estas foram fatiadas e embaladas no momento da compra. As amostras foram submetidas à avaliação microbiológica quanto à presença de coliformes termotolerantes, estafilococos coagulase positiva e presença/ausência de Salmonella spp. Os resultados obtidos demonstraram que todas as amostras analisadas estavam dentro dos padrões estabelecidos pela legislação brasileira. A presença de coliformes e estafilococos coagulase positiva nos alimentos, mesmo que seja em níveis inferiores aos preconizados pela legislação vigente, pode indicar condições higienicossanitárias insatisfatórias. Neste contexto, enfatiza-se a necessidade de efetuar a adoção de boas práticas em supermercados e maior fiscalização por parte dos órgãos responsáveis, com o intuito de minimizar os possíveis problemas de saúde pública.

Meat sausages are among the mostly consumed and commercialized products, and they are the important source of contamination by pathogenic or deteriorating microorganisms due to the excessive manipulation, the increased surface contact and the considerable exposure to the atmospheric contents. The objective of this study was to evaluate the microbiological quality of sliced mortadella commercialized in Fortaleza, CE. Twelve samples of mortadella from different brands were collected in supermarkets located in Fortaleza, CE, and they were sliced and packed at the time of purchase. The samples were evaluated by the microbiological analyses for detecting the occurrence of thermotolerant coliforms, coagulase positive staphylococci and presence/absence of Salmonella spp. The results from the present study showed that all of the analyzed samples were within the standards established by the Brazilian legislation. The occurrence of coliforms and coagulase-positive staphylococci in food, even at lower levels than those recommended by current legislation, they indicate the unsatisfactory sanitary hygienic conditions. Therefore, it is emphasized the need to adopt the good practices in supermarkets and a major supervision by the responsible agencies, in order to minimize the occurrence of possible public health problems.

Design and Reproducibility of a Mini-Survey to Evaluate the Quality of Food Intake (Mini-ECCA) in a Mexican Population.

Evaluating food intake quality may contribute to the development of nutrition programs. In Mexico, there are no screening tools that can be administered quickly for the evaluation of this variable. The aim was to determine the reproducibility of a mini-survey designed to evaluate the quality of food intake (Mini-ECCA) in a Mexican population. Mini-ECCA consists of 12 questions that are based on Mexican and international recommendations for food and non-alcoholic beverage intake, with the support of photographs for food quantity estimation. Each question scores as 0 (unhealthy) or 1 (healthy), and the final score undergoes a classification procedure. Through the framework of a nutritional study, 152 employees of the municipal water company in Guadalajara, Mexico (April⁻August 2016), were invited to participate. The survey was administered in two rounds (test and retest) with a 15-day interval between them. We calculated the Spearman correlation coefficient, the intra-class correlation coefficient (ICC), and weighted kappa for score classification agreement (SPSS versus 14 p < 0.05 was considered statistically significant). The survey obtained a “good” reproducibility (ρ = 0.713, p < 0.001), and an excellent concordance (ICC = 0.841 Confidence Interval 95% 0.779, 0.885). It can thus be said that the Mini-ECCA displayed acceptable reproducibility and is suitable for the purpose of dietary assessment and guidance.